Reverse Seared Tomahawk Steak
This is the Ultimate Steak Smoker Recipe! Try this reverse seared steak technique for your Tomahawk Steak – amazingly flavorful crust and melt in your mouth tender steak, this is the perfect recipe for a special occasion meal.
- Trim off any loose fat on your tomahawk steak.
- Apply a light coating of Worcestershire sauce to one side to act as a binder for your seasoning.
- Apply a medium-heavy coat of SPG or your favorite steak seasoning.
- Flip the steak over, and repeat the process to the other side. (Pro Tip: Be sure to season the edges and side of your steak).
- Fill your hopper with Cookinpellets 100% Hickory Pellets, and set smoker temperature to 250º.
- Put your tomahawk steak on the smoker with the bone side facing the fire pot to protect the meat from overcooking.
- Insert a thermometer, and let the steak smoke until it reaches a temperature of 115º internally in the center of the steak.
- Once the steak has reached 115º internally, remove it from the smoker, cover it with foil, and let it rest off the smoker. While your steak is resting, crank your smoker to 400º-500º.
- After your smoker has reached searing temperature, sear your steak on each side, and be sure to get your edges. Sear until you have a nice crust, and have reached your desired internal temperature (we recommend 130º internally for a nice medium-rare steak). (Pro Tip: If your steak developed a nice sear, but hasn’t reached your desired internal temperature, pull the steak off the smoker and drop smoker temperature to 250º and continue smoking until desired internal temperature is reached).
- After your steak has been seared, remove it from the smoker and let rest for 10-15 minutes before slicing.
- After the steak has rested, slice and enjoy your hickory-smoked reverse-seared tomahawk steak!
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